Farmers' Market Box December 24th 2019
This week’s local produce and featured farms:
Romain Lettuce – D’Acquisto Family Farms
Yams – Kong Thao
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Redbor Kale – Be Wise Ranch
Satsuma Tangerine – Regier Family Farms
Calcot Onions – Crows Pass Farms
Fuyu Persimmon – Garcia Farms Produce
Warren Pears – Frog Hollow Farms
Chanterelle Mushrooms – Foraged
Hidden Rose Apples – Dragon Berry Produce
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Farmers’ Market Box Recipes
The salad dressing is also delicious served as a dip for crudités.
1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmigiano Reggiano cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
I head romaine lettuce, washed, spun dry and chopped
1/2 cup shredded Parmigiano Reggiano cheese
2 cups garlic croutons, homemade or store-bought
1.)In a mixing bowl, whisk together the mayonnaise, sour cream, Parmigiano, lemon juice, anchovy paste (optional) garlic, Worcestershire and pepper. Refrigerate if not using immediately.
2.)In a large salad bowl, toss the romaine with the dressing, add the cheese and croutons, and toss again before serving.
Pear and Yam Gratin
You can sub in Fuyu persimmons, or apples for the Warren pears here, if you like.
1 pound Garnet yams, scrubbed
1/2 cup (1 stick) unsalted butter, melted
1/4 cup firmly packed light brown sugar
1/4 cup dark corn syrup
1 1/2 tablespoons cream sherry
1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
2 to 3 medium-size Warren pears peeled, cored, and sliced 1/4 inch thick
Preheat the oven to 400 degrees, prick the yams all over with the tip of a sharp knife, and roast for 1 hour until the yams are tender. Reduce the oven temperature to 350 if baking immediately.
Coat the inside of an 8-inch baking dish with non-stick cooking spray.
When the yams are cool enough to handle, cut in half and scoop the flesh into the bowl of an electric mixer. Mash the yams with 2 to 3 tablespoons of butter, brown sugar, corn syrup, sherry, cinnamon, and nutmeg until smooth.
Spread 1/2 of the mixture into the prepared pan, top with half of the pears, and brush the pears liberally with some of the butter.
Top the pears with the remaining yams and arrange the remaining pears onto the yams in a decorative pattern. Brush with the remaining butter.
The Gratin can be refrigerated for up to 2 days, or frozen for up to 2 months. When ready to bake, bring the gratin to room temperature and bake for 30 to 35 minutes until the pears are golden and the gratin is bubbling.
Allow the gratin to rest for 5 minutes before serving.
Caramelized Onion and Kale Bread Pudding
This is a great sub for potatoes on your holiday table.
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
One bunch Calcot onions, thinly sliced, using the white and tender green part
1 tablespoon sugar
2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, mashed
1 bunch redbor Kale, washed, spun dry, tough stems removed
Salt and pepper
5 large eggs
2 cups heavy cream
5 shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
6 cups stale white bread cubes with crusts removed
1 1/2 cups Gruyere cheese cut into 1/2-inch chunks
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmigiano Reggiano
1.)Coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2.)In a large skillet, heat the butter and one tablespoon of oil. Saute the onions, sugar, thyme, salt, pepper and 2 garlic cloves, until the onions are golden brown. Remove to a bowl and set aside.
3.)In the same skillet, heat the remaining 2 tablespoons of the oil, add the remaining garlic, and kale, and saute until the kale is wilted. Season with salt and pepper and set aside to cool.
4.)In a large mixing bowl, whisk together the eggs, cream, tabasco and Worcestershire. Add the bread and mix until the bread begins to absorb some of the mixture. Add the kale and onions, Gruyere and parsley, stirring to blend.
5.)Transfer the mixture to the prepared pan. Sprinkle with the Parmigiano, cool, cover and refrigerate for at least 8 hours or up to 48 hours.
6.)When ready to bake, bring the casserole to room temperature, preheat the oven to 350 degrees, bake covered for 30 minutes, uncover and bake another 15 minutes, until the casserole is golden brown and bubbling. Allow to rest for 10 minutes before serving.
Tuscan Beans and Greens
An example of cucina povera (cuisine of the poor) this versatile dish can be used as a side dish, or more broth can be added to turn it into a soup. Adding protein such as chicken or sausage can make it a main dish. This is better the day after it’s prepared when the ingredients all get to know each other.
3 tablespoons extra virgin olive oil, plus more for serving
4 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 bunch redbor kale, tough stems removed, and leaves chopped 1/2-inch wide
One 14.5-ounce can chopped tomatoes and their juices
Two 14.5-ounce cans cannellini or small white beans (your preference)
1 cup chicken or vegetable broth
Salt and pepper
1.)In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant.
2.)Add the kale, and saute until the kale is wilted. Season with salt and pepper.
3.)Add the tomatoes and bring to a boil. Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender. Season with salt and pepper.
Oro Blanco Strawberry Pie
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
1.)Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2.)In a bowl, combine the graham cracker crumbs, sugar and butter.
3.)Put into the prepared pan, pressing evenly into the bottom and sides.
4.)Bake for 10 minutes. Cool on a rack while making the filling.
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh Oro Blanco juice
1.)In a mixing bowl, whisk together the milk, yolks and juice.
2.)Pour into the baked shell and bake again for 15 to 20 minutes until the filling looks set. Remove from the oven and allow to cool completely and store in the refrigerator.
Cook’s Note: This is delicious with blackberries or blueberries, if you prefer them.
1 cup sugar
1/2 cup Oro Blanco juice
2 cups strawberries, hulled
2 cups heavy cream, whipped stiffly for garnish
1.)In a saucepan, combine the sugar and juice, bring to a boil, and simmer for 10 minutes until syrupy. Cool completely.
2.)When the pie is chilled, put the strawberries on top of the pie in a decorative pattern. 3.)Brush the berries with the syrup. Refrigerate for at least 1 hour before serving.
4.)When ready to serve, slice the pie, and garnish with whipped cream.
Any leftover syrup is great in cocktails.
Oro Blanco Sangria
1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
1 Oro Blanco, ends removed, and sliced 1/4-inch thick
2 satsuma tangerines, peeled, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish
Pomegranate arils for garnish
1.)Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved. Add the wine, Oro Blanco, tangerine segments, and Triple Sec. Cover and refrigerate for at least 4 hours, or overnight.
2.)For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water. Serve garnished with an orange or lime slice and a few pomegranate arils.
Fuyu Persimmon Salad
Makes 2 9-inch layers, or 24 cupcakes
This salad lends itself to your own interpretation; if you have pomegranate arils, add them for color, if you would like to switch out the cheese, goat, or diced fresh mozzarella will work well here.
1/4 cup rice vinegar
2 tablespoons apple cider or juice
2 tablespoons honey
1 tablespoon Dijon mustard
1 Calcot onion, finely chopped using only the white part
2/3 cup vegetable oil
Salt and pepper
One head romaine, washed, spun dry and chopped
3 Fuyu persimmons, peeled, pitted and thinly sliced
2 Warren pears, or 2 apples, cored, and thinly sliced
1 cup toasted pecans
1 cup crumbled gorgonzola
1.)In a small bowl, whisk together the vinegar, apple cider, honey, mustard, onion and oil. 2.)Season with salt and pepper. The dressing will keep in the refrigerator for up to 1 week.
3.)In a salad bowl, combine the romaine, persimmons, pears (or apples) and toss with some of the dressing.
4.)Add the pecans and gorgonzola and toss again.
Chanterelle Port Wine Reduction Sauce
Makes about 2 cups
Chanterelle Port Wine Reduction Sauce
Makes about 3 cups
1/2 cup (1 stick) unsalted butter, softened
2/3 cup chopped shallots
8 sprigs fresh thyme, or 1 1/2 tablespoons dried
1/2 cups Cabernet Sauvignon wine
1 cup ruby Port wine
4 cups beef stock or broth
1/4 cup all-purpose flour
1/2 pound chanterelles, cleaned
1.)In a 2 1/2-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallots and thyme and cook, stirring, until the shallots soften, 3 to 4 minutes
2.)Pour in the Cabernet, Port and broth and bring to a boil.
3.)Reduce the heat to medium and simmer until it begins to thicken, about 30 minutes. Strain through a fine-mesh strainer.
4.)Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 5 days or freeze for up to 2 months. Defrost and reheat gently before continuing.
5.)In a small bowl, blend together the flour 1/4 cup (1/2 stick) of butter until it forms a smooth paste.
6.)Bring the sauce to a boil, then add the flour mixture a tablespoon at a time, bringing the sauce to a boil after each addition.
7.)Add only enough of the flour mixture to get the sauce to the thickness your prefer. Remove from the heat and serve.
8)Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 5 days. Reheat gently.
9.)Melt the remaining 2 tablespoons of butter, and saute the chanterelles for 2 to 3 minutes until they begin to turn golden. Add them to the sauce and serve warm.
Insta-Pot/Pressure Cooker Risotto
3 tablespoons unsalted butter
1 tablespoon extra virgin extra-virgin olive oil
1 medium shallot, finely chopped
1/2 pound assorted chanterelles, cleaned
2 teaspoons finely chopped fresh sage
1 1/2 cups Carnaroli or Vialone medium grain rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
2 cups chicken broth
1 1/2 cups beef broth
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
1/4 cup finely chopped chives for garnish
1.)Melt 2 tablespoons of butter with the oil in the pressure cooker. Add the shallot and cook 2.)for 2 minutes, or until the shallot is softened. Add the chanterelles and sage to the pot, and cook for 5 to 6 minutes, or until the liquid from the mushrooms has evaporated. Remove from the pot.
3.)Add the rice, and wine, and bring to a boil. Add the broth, lock the lid into place and cook at high pressure for 7 minutes.
4.)Quick release the pressure, and remove the lid, tilting the pot away from you to avoid the steam escaping. Stir in the chanterelles, remaining tablespoon of butter, and the cheese. 5.)Garnish with the chives and serve immediately.
Cook’s Note: If you don’t have a pressure cooker or Insta-Pot, you will need 2 1/2 cups of chicken and 2 1/2 cups of beef broth simmering on the stove top. Add the broth 1 ladle-full at a time, after the broth has evaporated, until the rice is al dente.
Apple Breakfast Cake
Makes one 9″ Bundt
1 1/2 cups canola oil
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 cups peeled, cored and chopped apples
1 cup chopped pecans or walnuts
1/2 cup golden raisins (optional)
1.)Preheat the oven to 350°F. Coat a tube or Bundt pan with nonstick cooking spray.
2.)With an electric mixer, beat together the oil, sugar, eggs, and vanilla in a large bowl until blended. Add the flour, salt, soda, cinnamon, and nutmeg and mix on low speed until the flour disappears.
3.)Add the apples, pecans, and raisins, if using, and stir until incorporated. Scrape into the prepared pan and bake until a skewer inserted in the center comes out clean, about 1 hour and 10 minutes.
4.)Place the pan on a rack and let cool for 25 minutes; then remove the cake from the pan and let cool completely on the rack.
Do-Ahead: At this point, you can freeze for up to 6 weeks.
Variation: This recipe makes 36 dense cupcakes, which can be served like muffins for a brunch. Or, for dessert, split them open and cover with ice cream and caramel sauce, or frost with Cream Cheese Frosting. Bake the cupcakes until a skewer tester inserted in the center comes out clean, 35 to 40 minutes.
Turkey Breast Roulade Stuffed w/ Apple & Cranberry Sage Stuffing
One 1-pound loaf of firm white sandwich bread, cut into cubes
1/2 cup unsalted butter
1 cup finely chopped onion
1 cup finely chopped celery
1 tablespoon finely chopped sage
1 cup finely chopped peeled and cored apple
1 cup dried cranberries
Salt and pepper
1 large egg
1/2 to 1 cup chicken broth
One boneless turkey breast with skin (about 5 to 6 pounds)
Salt and pepper
1/2 cup dry sherry
1/3 cup soy sauce
1 bay leaf
2 cups apple cider
3 tablespoons cornstarch mixed with 3 tablespoons water
1 cup heavy cream
1.)Preheat the oven to 350 degrees and arrange the bread cubes on a baking sheet.
2.)Bake for 10 to 15 minutes until the cubes are toasted. Cool and transfer to a mixing bowl.
3.)In a skillet, heat half of the butter, and saute the onion, celery, sage, and apple until the onion begins to soften and turn translucent, about 7 minutes.
4.)Add the cranberries, and saute another 2 minutes.
5.)Transfer to the bowl with the bread cubes, season with salt and pepper, add the egg, and 1/4 cup of the broth, stirring to combine.
6.)The cubes should hold together, add more broth until the bread cubes hold together. Set aside or refrigerate overnight.
7.)Increase the temperature to 400 degrees.
8.)If your turkey breast doesn’t come boned, lay the breast skin side down on a cutting board. If the backbone is still attached to the breast, cut it away with poultry shears.
9.)Next, locate the wish bone in the V-shaped neck end of the breast.
10.)Using a boning knife, scrape the meat away from the bone and remove the bone.
Remove the rib cage and breastbone by cutting between the ribs and the meat at one edge of the breast.
11.)Scrape the knife as close to the rib bones as possible, and as the bones come free, pull back on them to make cutting between the bones and meat easier. Continue until you reach the breastbone.
12.)Scrape the point of the knife along the breastbone and use your thumb to free the meat. Be careful not to cut through the meat and skin at the ridge of the breastbone (the meat is very thin here).
13.)Once you bone half the breast, scrape along the other side of the breastbone and along the ribs until the entire rib cage and breastbone can be freed in one piece.
14.)Put the breast between two pieces of plastic and pound the breast until it is 1-inch thick all over.
15.)Spread the stuffing over the inside of the breast, leaving a 1-inch border on all sides. 16.)With the short side nearest you, fold the short end over the stuffing, gently pressing on the stuffing, then roll up the breast tightly.
17.)Arrange seam side down, and tie with butcher’s twine or silicone bands.
18.)Melt the remaining butter and add the sherry and soy sauce. Arrange the turkey in a roasting pan, brush with the soy, sherry butter sauce.
19.)Roast for 30 to 40 minutes, until the turkey breast is golden brown. Add the sherry butter sauce, bay leaf and 1 cup of cider to the roasting pan.
20.)Cover the roasting pan with aluminum foil and continue roasting until the center of the roulade registers 170 degrees on an instant read meat thermometer, about 35 to 40 minutes.
21.)Transfer the roulade to a cutting board and let rest, loosely covered with foil for 15 minutes before slicing.
22.)Pour the juices from the turkey through a sieve into a saucepan, skim off any surface fat. Bring to a boil.
Whisk in the remaining cider, and the cornstarch mixture. Bring to a boil and whisk until thickened.
Stir in the cream, and season with salt and pepper.
Slice the turkey and serve with the warm sauce.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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